Comments (2) | Thursday, May 5, 2011
Recently in our house we have started making our own butter. It isn't anything all that exciting or difficult, but it is so nice to have fresh butter. Just pour some cream in the Kitchenaid, turn it on and let it go for awhile. It really can't get a whole lot easier. Also if you want to add stuff like salt or honey you can really customize it to your dish. Besides the awesome outcome of fresh butter you also get the bonus of fresh buttermilk! We have had an abundance of buttermilk in our house recently and I must say we are loving having nice weekend breakfasts of buttermilk pancakes and buttermilk biscuits. We decided last weekend to give buttermilk waffles a go and a quick Google search landed us with this recipe from Smitten Kitchen. It was just what we were looking for and the result were light and fluffy waffles with an excellent flavor.
Whole Wheat Buttermilk Waffles
Adapted from Smitten Kitchen
Makes 4 generous servings
2 c. whole wheat pastry flour
1/2 t. salt
2 T. evaporated cane juice or sucanat
1 1/2 t. baking soda
1 3/4 c. buttermilk
2 eggs, seperated
4 T. butter, melted and cooled
1/2 t. vanilla extract
1) Preheat your waffle iron. In a medium bowl whisk together your whole wheat pastry flour, salt, cane juice or sucanat and baking soda.
2) In a separate bowl mix together the butter milk, egg yolks, melted and cooled butter and the vanilla. Combine the wet ingredients in with the dry ingredients.
3) Either by hand or with an electric mixer (recommended) whisk the egg yolks until they hold soft peaks. Gently fold them into the batter.
4) Spray the waffle iron generously with canola spray and then ladle the batter onto the preheated waffle iron. Bake until the waffle is done. It took about 6 minutes in our machine, but it varies machine to machine. Serve warm with whatever topping you choose.